Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

MTMCOR202A Mapping and Delivery Guide
Apply hygiene and sanitation practices

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency MTMCOR202A - Apply hygiene and sanitation practices
Description This unit covers the skills and knowledge required to apply the personal hygiene and sanitation practices required of workers in a meat operation. It also covers cleaning equipment and immediate work areas during operations.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to workers in abattoirs, boning rooms, smallgoods plants, wild game harvester operations, wild game depots, game processing plants, knackeries, food service premises, wholesale and retail meat establishments.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Clean own work area and equipment during operations
  • Worksite is hygienically cleaned during operations to Occupational Health and Safety (OH&S), workplace and regulatoryrequirements.
  • Equipment and surfaces are hygienically cleaned to regulatory and workplace requirements.
  • Cleanliness of work area is monitored according to workplace requirements.
       
Element: Identify sources of contamination and spoilage
  • Contamination and cross-contamination risks are identified and steps taken to reduce the risk.
  • Corrective action is taken when contamination is identified in accordance with workplace and regulatory requirements.
       
Element: Follow workplace hygiene and sanitation requirements
  • Personal hygiene practices are followed to workplace requirements.
  • Product is handled in accordance with workplace, and hygiene and sanitation requirements.
  • Individual's work is conducted hygienically in accordance with workplace requirements.
  • Products are processed in accordance with regulatory requirements.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time. These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time during the normal operations of a meat establishment.

Context of and specific resources for assessment

Assessment must include a demonstration of on-the-job competency while performing a task in the workplace.

Method of assessment

Recommended methods of assessment are:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

consistently follow workplace, hygiene and sanitation procedures

work effectively as an individual and as part of a team to keep work areas clean

demonstrate basic hygiene and sanitation practices in all activities undertaken in the workplace

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

use communication skills relevant to the task

use and mix cleaning chemicals (if used) according to manufacturer specifications, regulatory and workplace requirements

Required knowledge

Knowledge of:

hygiene and sanitation requirements for own area

reporting procedures for contamination, as appropriate

chemical contamination risks to product and how they are controlled

consequences of contaminated or spoiled meat leaving the establishment

consequences of failing to follow workplace requirements for hygienic handling and processing of meat

time, temperature and moisture requirements for microbial growth

causes of food spoilage and poisoning

possible sources of contamination and cross-contamination in the worksite

visual evidence of contamination

microbes which may affect meat

the scope and coverage of AS 4696:2007 Hygienic production and transportation of meat and meat products for human consumption

sources of physical and microbiological contamination in meat establishments and how these hazards are controlled

monitoring methods (e.g. visual, looks clean, smells clean and use of protein sticks)

The range statement relates to the unit of competency as a whole.

OH&Srequirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Workplacerequirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Regulatory requirements may include:

Export Control Act

Federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

requirements set out in AS 4464:2007 Australian Standard for Hygienic Production of Wild Game Meat for Human Consumption.

Sources of contamination may include:

chemical agents (e.g. insecticides and cleaning agents)

foreign bodies

microbiological and biological agents

physical agents (e.g. ingesta, excreta, dust and grease).

Steps taken to reduce the risk may include:

good housekeeping practices

hand washing

maintaining clean clothes and PPE.

Corrective action may include:

disposing of contaminated product

trimming product.

Hygiene and sanitationrequirements may include:

relevant government regulations

workplace requirements.

Communication may:

be spoken, written, non-verbal and include signs and signals

be with people from a range of cultural, social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Worksite is hygienically cleaned during operations to Occupational Health and Safety (OH&S), workplace and regulatoryrequirements. 
Equipment and surfaces are hygienically cleaned to regulatory and workplace requirements. 
Cleanliness of work area is monitored according to workplace requirements. 
Contamination and cross-contamination risks are identified and steps taken to reduce the risk. 
Corrective action is taken when contamination is identified in accordance with workplace and regulatory requirements. 
Personal hygiene practices are followed to workplace requirements. 
Product is handled in accordance with workplace, and hygiene and sanitation requirements. 
Individual's work is conducted hygienically in accordance with workplace requirements. 
Products are processed in accordance with regulatory requirements. 

Forms

Assessment Cover Sheet

MTMCOR202A - Apply hygiene and sanitation practices
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

MTMCOR202A - Apply hygiene and sanitation practices

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: